Sweet Potato Casserole (Pecan Streusel or Marshmallow)

What Makes This Recipe Work

Roasting instead of boiling concentrates the sweet potatoes' sugars and keeps the mash from getting watery. Binding the filling with eggs gives it structure, so it sets into neat spoonfuls instead of spreading across the plate.

Ingredients for Sweet Potato Casserole (Pecan Streusel or Marshmallow)

• 3 lb (1.4 kg) sweet potatoes (about 4 large)
• 4 tbsp unsalted butter, melted, divided
• 1/4 cup whole milk
• 2 large eggs, lightly beaten
• 1/2 cup packed light brown sugar, divided
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/2 cup all-purpose flour
• 3 tbsp cold unsalted butter, cubed
• 1/2 cup chopped pecans
• 2 cups mini marshmallows

How to Make Sweet Potato Casserole (Pecan Streusel or Marshmallow)

1. Heat the oven to 400 degrees F (205 C). Prick the sweet potatoes all over and roast on a sheet pan for 50 to 60 minutes, until a knife slides in with no resistance.
2. Reduce the oven to 350 degrees F (175 C) and butter a 2-quart baking dish.
3. When the potatoes are cool enough to handle, scoop the flesh into a large bowl and mash until smooth; you should have about 4 cups.
4. Stir in 3 tbsp of the melted butter, the milk, eggs, 2 tbsp of the brown sugar, vanilla, cinnamon, and salt until evenly combined, then spread the mixture into the dish.
5. Make the streusel by combining the flour, remaining brown sugar, cold butter, and pecans, rubbing the mixture with your fingertips until it forms coarse clumps.
6. For a pecan streusel top, scatter the streusel over the casserole and bake 30 to 35 minutes, until the filling is set and the topping is deep golden.
7. For a marshmallow top, bake the filling alone for 25 minutes, then scatter the mini marshmallows over the surface and continue baking 8 to 10 minutes, until the marshmallows puff and turn golden brown.

Tips for the Best Sweet Potato Casserole (Pecan Streusel or Marshmallow)

• Roast the potatoes a day ahead and refrigerate the flesh; the mash comes together even faster on the day you serve.
• A pinch of salt sharpens the sweetness and keeps the casserole from tasting flat.
• If the streusel browns too fast, tent the dish loosely with foil for the last 10 minutes.

Variations and Substitutions

• For an all-pecan version, double the streusel and skip the marshmallows for a crunchy, praline-style top.
• For a classic marshmallow bake, top with mini marshmallows only and dust with cinnamon before serving.
• Stir 1/2 cup of crushed pineapple, drained, into the filling for a Southern-style sweet potato casserole.
• Serve next to green bean casserole and funeral potatoes for a complete holiday plate.

How to Store and Reheat

• Covered leftovers keep in the fridge for up to 4 days; reheat at 325 degrees F (160 C) until warmed through, about 20 minutes.
• Freeze the unbaked filling without the topping for up to 2 months, thaw overnight, then bake and add the topping fresh.

Sweet Potato Casserole (Pecan Streusel or Marshmallow) FAQ